This is a sponsored post written by me on behalf of the Chinet® brand . All opinions are 100% mine.
I love red velvet cake! It’s kind of funny how much I love it because I have never been a “cake person”. I prefer pie or cheesecake on my birthday instead of a traditional birthday cake and I never have a hard time turning down cake, but not red velvet cake. Sometimes I have to stay away from the bakery section of the store just because I know it’s over there. I’m not tempted by the whole cake, but they always have the one serving slices of cake for sale and I can always go for one of those! I knew when I saw a recipe for red velvet cheesecake I had to try it and I was not disappointed. It combines two of my favorites into a delicious, melt-in-your-mouth dessert. This recipe is similar to that one except this cheesecake is made into bars so it is perfect for your holiday celebration or party. It feeds a crowd and it is so good! I drizzled chocolate on top to make it look a little more festive, but that is optional.
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These bars are so yummy! Remember that the cream cheese needs to be softened. This recipe is almost impossible to mix with cold cream cheese, so that’s my main advice. Also, don’t forget to line the baking pan with tinfoil. It makes these bars so easy to remove from the pan to cut up in squares and it makes cleanup a little easier too. Enjoy!
Red Velvet Cheesecake Bars
1 cup milk chocolate chips
2 1/2 cups crushed Oreos (about 30 cookies)
5 tablespoons butter
2 (8 oz) packages cream cheese, softened
1/2 cup sour cream
1/3 cup sugar
4 teaspoons liquid red food coloring
1 teaspoon vanilla
4 eggs, slightly beaten
melted chocolate (optional)
Preheat oven to 350 degrees. Line a 13×9 inch baking pan with foil. Lightly coat folk with cooking spray.
Melt chocolate, stir and let cool.
In medium bowl combine crushed cookies, stir in butter. Press crumb mixture into the bottom of the prepared pan.
In a bowl beat cream cheese, sour cream, sugar, red food coloring, and vanilla with a mixer on medium until smooth. Beat in melted chocolate. Stir in eggs. Spread over crust. Bake 25-30 minutes or until edges are puffed and center is set. Cover and chill 4-24 hours before serving. Drizzle with chocolate, if desired.